I am looking for a recipe on our forum

in the Ukrainian version, and then paska, and then pasca.

Aha!
And also in the southern regions of Russia.

[Tanyush?]

Kroshik, they asked me for a thick pizza recipe.

It is yeast-free, Tanyush?

Inna, yes you can and yeast, but not confused. The bath girlfriends asked me, but they are not big fans of cooking)))

[behold]

Tanya, then behold ...

Even when I was on "you" with the dough and baked in Lenin's oven, pizza always came out !!!

Girls, do you soak candied fruits before you put them in the dough? They are somehow solid for me.

[Irish]

Irish, I do not soak, but well, I just didn't come across solid-solid

[iris. ka]

iris. ka, You can soak it in cognac. Will be good)

Can be soaked in cognac

Or in rum, but any aromatic alcohol is good ...

Will be good

I will say more, it will be VERY good !!!

[solid]

Girls, do you soak candied fruits before you put them in the dough? They are some solid I have.

The hard ones are dried up, a bit old. The girls correctly write that soaking in alcohol will not work in anything else, they will become limp and half-dissolved.

And if just in vodka?

Who needs what scent

Ladies, I have a strange question. I ran out of wheat flour, that is, completely, yesterday I threw the last 200g into corn bread. There are no shops in our village, from the word in general! It's lazy to go to Vyritsa, our regional center, where there are the nearest shops, just for the sake of flour. When I went shopping this week, I thought I had a supply ... but it turned out I didn't. There is rye flour, corn flour, buckwheat flour, oatmeal ... but no wheat flour .. maybe someone knows, well, of course not pizza, but something baked with smoked meats, even remotely resembling pizza. I'm ashamed, but this is how it happened ..

I ran out of wheat flour, that is, completely

Replace wheat flour with semolina, in any proportion, and you will be happy
You can bake bread completely from ordinary semolina or semolina semolina - the bread will turn out gorgeous

[Ludmila]

something baked with smoked meats even remotely resembling pizza

Ludmila, I would try something like dry food, but not with currants, but with smoked meats. Why not? Moreover, rye flour is available.

[Admin]

Admin, I have bread, yesterday I baked from the last flour - corn and wheat, but I would

something baked with smoked meats even remotely resembling pizza

I did breeze Galina, interesting idea...

And why not make a yeast dough on semolina and bake a pizza cake filling it with smoked meats?
Can be made both as pizza and as focaccia, in layers and in the oven, or as a princess

[Admin]

Admin, that is, if I am in the recipe for lazy kefir pizza from Crumbs , on the previous page, I will replace flour with semolina, something will work out ?! A very interesting idea, apparently it is necessary to give time to semolina to swell in kefir ... Oh, I love experiments

What is semolina? This is the same wheat, coarsely ground
I baked bread with semolina 100% and it always turns out gorgeous bread, white and airy.
The principle is exactly the same as with wheat bread.


Semolina bread (Admin)



And here is the crumb of bread on the semolina - gorgeous!

[Mandraik Ludmila, Luda]

Mandraik Ludmila, Luda, I would grind some of the semolina in a coffee grinder so that the dough still has a smoother texture - for some reason I feel so comfortable.

No need to grind anything Dough without grains turns out, very soft and plastic
And no one will even believe that semolina dough is mixed Look at the link, which dough and bread

[Admin]

Admin, yes, you are absolutely right, I didn’t think of something before .. Well, everything is ingenious - simple! I will, I will try to report ...
Nastenka, thank you, this is possible, but to be honest, I'm curious what will turn out from one semolina, the experimenter in me is stronger than a gourmet

[Luda]

Maybe my decoy was strange? After swelling and after kneading, the grains remained with me, terribly enraged.

Luda, no problem! Better to make it as easy as possible initially!

Nastenka, it's not difficult for me to grind, I have a "cool" proficouk coffee grinder-grinder, it's for 20 seconds, it's just and really interesting how it will look from whole semolina, because I'm really on it alone and zucchini pancakes, cheese cakes, and casseroles I bake and no lumps .. Shit is not standard thinking, that's why I'm here on HP and hang out

We are waiting for the photo report!

Thank you all for the advice on candied fruits. And they also discussed canned food cans. What to choose: white inside or tin, yellow?

[iris. ka]

iris. ka, when something dries up with me, from candied fruits, dried fruits, sometimes I do it like this: I pour either just some water, or, if there is, orange juice, just to moisten it, I mix it. And in the microwave for 30 seconds. Watching how it is there? If everything suits me, I send it to baking, if not, I bring it to mind: if the liquid has not been absorbed, I put it in the micra for some time. If it's a little dry, I add it and put it there too. In the microscope, the process goes faster. You can do the same with alcohol, by the way. But it depends on what we bake. Sometimes I don't want an alcoholic note.

I baked "pizza" from semolina. The dough turned out to be grains, friable, crumbly. At the same time delicious, juicy and soft.
The structure of the dough is clearly visible on the photo:

this is the whole product:

It would have been better out of torment, but I achieved my goal! Thanks ladies for the tips!

Added Saturday 16 Apr 2016 11:59

My husband ate "pizza" for breakfast in the morning, did not notice anything, said that it was very juicy and tasty .. I baked it when he was already asleep. I was very surprised when I explained about the semolina.

Virgin, there is boiled (non-crumbly) rice. It would be necessary to dispose of it in what kind of stuffer. Sweet or salty - no difference.
There are also dried fruits, pickles and frozen pumpkin. There is no meat and there is no time to cook it.
While there is only a thought to make rice with an apple based on Irinka's apple noodles

Apple noodles (Tumanchik)


Who has any ideas?

Sweet casserole - crumble apples to the bottom, cottage cheese-raisins-sugar-vanilla on top, rice-raisins on top, pour everything with sweet sour cream and vanilla (on the tip of a knife). Bake until golden brown in the oven. This is delicious!

[BlackHairedGirl]

BlackHairedGirl, Thank you!
So I will

Not at all, on health

Sweet casserole - crumble apples to the bottom, cottage cheese-raisins-sugar-vanilla on top, rice-raisins on top, pour everything with sweet sour cream and vanilla (on the tip of a knife). Bake until golden brown in the oven. This is delicious!

Is there a photo of this masterpiece? Ready (boiled?) Rice is a very interesting recipe!

Already done and eaten No photos taken
No cottage cheese. I added half an orange without films to the apple. I poured it with diluted dry milk (diluted thicker) with sugar. The rice was round and slightly overcooked. I added raisins and chopped dried apricots to the rice
Very fast, waste-free and tasty. For dinner, madam, stunned by the races on childish rehearsals,

Girls, what's the best use for goose lard?
That is, I understand a little about chicken and pork, but is there any specificity in goose besides cosmetology and medicine?
That is, it is cooking that interests.

[Olga VB]

Olga VB, and you try to replace some of the vegetable oil when baking ordinary bread with goose lard.And then in the recipe for shortbread cookies, replace one spoonful of butter or margarine with a spoonful of lard and you will be pleasantly surprised at what pleasant crumbly cookies you get. And by the method of testing, you will select for yourself exactly the desired degree of friability of the cookies.

what is the best use for goose lard?

Fry potatoes!
Use duck and goose fat in cooking, for frying something, in pates ...

[Creamy]

Creamy, Alenka, Admin, Tanya, thanks, I'll try.

[Mistletoe]

Girls, what's the best use for goose lard?

Are there many? After reading Lazerson's book "Lunch with Mother-in-law" I just deliriously cook goose confit. It stops only the absence of these very FAT geese From the rabbit, by the way, I did it, but there it was with vegetable oil, it turned out, as our Mistletoe just unseemly tasty and not dry at all
Goose fat is very low in cholesterol and has a high smoke point so you can fry EVERYTHING on it!

Stops only the absence of these very FAT geese

If only in the market to catch Fat in it ... a lot of aaaaa, it will be enough to fry potatoes for a long time
You can melt the fat and freeze it in portions

Girls, it seems to me that someone laid out a recipe for a rabbit with us, they described it as very tasty and not dry. My husband promised to bring a rabbit to me, but I do not know how to cook it at all))

[Tatyana]

Tatyana, most importantly, the rabbit must first be soaked until the meat becomes almost white. Then the meat becomes even more tender and a specific taste leaves, which not everyone likes. Then I make it like a chicken. Our friend keeps rabbits and we periodically buy carcasses from her. But maybe someone knows special recipes .. It is most interesting to read, otherwise I do all the soup, most often I make cabbage soup, and I smear the legs with marinade of honey + lemon + ginger, sometimes with the addition of soy sauce.

Girls, it seems to me that someone laid out a rabbit recipe with us, they described it as very tasty and not dry. My husband promised to bring a rabbit to me, but I do not know how to cook it at all))

Receive and sign! Rabbits for every taste Theophan the Merciful - today we are cooking from a hare, a rabbit

I never soak a rabbit

[Tatyana]

Tatyana, soak it for those who do not like the taste of a rabbit, my father hates its taste, he has heavy memories of the war, when his child was taken out of the blockade along with the orphanage (then all the children were taken out separately from the adults), and then he my mother, my grandmother, was able to find him there, and fed the little daddy who had become obsessed with rabbits, telling him that it was a chicken ... Yes, and I liked to soak more, after all, the store rabbits are softer and I had not soaked them before than the "wild" ones from farmers, in this "wild" it is better to soak. Well, this is a personal experience ...

[Luda]

LudaWell, it's a matter of taste and how lucky you are with the purchase. Here, the personal nose is involved, and prejudices, and ...
Now many rabbits are raised on farms. We always have fresh rabbits on sale, in a package, pink-pink, and weighing at most 1-1.5 kg. there is nothing to soak, he is still all steamy And does not smell, he is still a "child"

I repeat - this is a matter of taste and personal tolerance - you need to try different options and then make a choice as best

[Tatyana]

Tatyana, I completely agree!

[celfh]

celfh, TatyanaI cook like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439480.0, delicious

[Ludmila]

Ludmila, Tatyana, Tina, thanks, my dear ones!))) Now I will study everything

[celfh]

celfh, TatyanaI cook like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439480.0, delicious

And I sit and remember whose recipe I cooked a rabbit? I confirm. It turned out very tasty. Tina, thanks for reminding me.

[iris. ka]

iris. ka, cook with pleasure!)

Is there a photo of this masterpiece? Ready (boiled?) Rice is a very interesting recipe!

Here is a photo of a piece, a long-standing truth, but the recipe is proven, he is years old, like me and even more - the recipe came from my mother. I cook quite often. You need enough apples to completely cover the bottom of the pan. Yes, rice is ready, boiled. Boil five tablespoons (tablespoons) of dry rice, it will be enough.